Friday, December 26, 2008

Sugar Snap Peas with Lemon and Toasted Almonds

This side dish is a variation on 'green beans almondine' - green beans with almonds.

Trim the ends off 2 and 1/2 cups sugar snap peas (about 8 ounces worth). Bring a cup of water to a boil; add the peas and cook for two minutes. Drain, conserving a teaspoon of cooking liquid.

Combine the beans, the reserved cooking liquid, 1/2 tsp. grated lemon rind and a teaspoon and a half melted vegan butter (such as Earth Balance), tossing to coat. Sprinkle with 2 tablespoons sliced almonds (toast for a couple of minutes first in a skillet over medium-high heat), 1/4 tsp. salt and 1/8 tsp. black pepper.

1/2 a cup is 80 calories.

sugar snap peas $2.25

No comments:

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance